1 angel food cake
1 pt. pistachio ice cream
2 c. heavy cream
1/2 c. Amaretto liqueur
1 pt. strawberry ice cream
6 oz. semi-sweet chocolate chips

With a serrated knife, using sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoons of Amaretto. Place one layer on serving platter. Put pistachio flavor ice cream on bottom layer, top with second layer of the cake. Spread second layer of cake with strawberry ice cream. Place in freezer. In a chilled bowl (and chilled beaters) mix heavy cream, remaining Amaretto and confectioners' sugar until cream is very thick.

Frost the sides and top of cake, and replace in freezer. Melt chocolate over low heat until smooth. Spread chocolate in a 1/4 inch thick layer on foil until chocolate hardens with heart shaped cookie cutter. Cut hearts out of chocolate and put on top of cake. Freeze until ready to serve.